“If you want to lose weight whole-wheat bread, couscous, and quinoa are evil.” ~ Jorge Cruise
I’ve had cellulitis for the last few weeks, so I’ve been feeling too rubbish to articulate ideas properly or concentrate on reading anything more complicated than a cook book. So I’ve been thinking a lot about food.
In the process I’ve discovered the most awesome salad recipe.
I mean this salad is just delicious. And I don’t usually like salads.
The bits and bobs that go with it are pretty tasty as well.
So I thought I’d share it with you. I reckon it’s pretty healthy, regardless of what Jorge Cruise might think. It’s based on one I saw in the OcadoLife magazine, with the bits I’m allergic to taken out.
For the salad:
> 100g finely chopped fresh parsley
> 100g finely chopped mint leaves
> 6 finely chopped spring onions
> 250g quartered cherry tomatoes
> 1/2 a cucumber, deseeded and diced
> 4 finely chopped celery sticks
> juice and zest of 1 lemon
> 200g pomegranate seeds
> 250g ready to eat quinoa – we get the merchant gourmet red and white one, but I don’t think it really matters which you use.
For the pork:
> 400-500g finely sliced pork fillet
> juice of 1 lemon
> 2 teaspoons of sumac
> 1 teaspoon of olive oil
> Lots of houmous and some flat breads
> Put all the salad ingredients in a large bowl and toss the salad until it’s all well mixed
> Heat the lemon, sumac, and olive oil in a pan
> Stir fry the pork in the mixture – this should only take a few minutes
> If you want the breads to be warm pop them in the oven to heat up while the pork is cooking
> Once the pork is cooked and the breads are heated put both on separate plates and serve so that everyone can help themselves
> We found that we like the salad even more if we add the juices remaining in the pan from cooking the pork into the salad
How does that sound?